Rustic Plum and Port Tart

1. 1

   Preheat oven to 375F.

2. 2

   Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes.

3. 3

   Place plums in large bowl.

4. 4

   Sprinkle flour over; toss to coat.

5. 5

   Drizzle 1/3 cup syrup over plums; toss to coat.

6. 6

   Reserve remaining syrup.

7. 7

   Unroll cold pie crust onto parchment-lined baking sheet.

8. 8

   Spoon plums into center of crust, leaving 1 1/2-inch border; drizzle any remaining syrup from bowl over plums.

9. 9

   Fold crust edges over plums.

10. 10

    Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.

11. 11

    Bake tart until crust is golden and syrup is bubbling, about 45 minutes.

12. 12

    Cut warm or room-temperature tart into wedges.

13. 13

    Serve with scoop of vanilla ice cream, drizzling additional syrup over.

* Per serving · 4 servings · Values may vary.

No additional tips available.